Lemon Macarons

Anweisungen

• Mix the almond flour and powdered sugar with a food processor then sift them together in a bowl and set aside. Beat the egg whites with the whisk attachment in your stand mixer. When it begins to foam then add the granulated sugar and a pinch of salt. It will take about 3-4 minutes beating on high speed, to obtain stiff peaks. Add yellow food color to the meringue and mix until incorporated.
• folding: Take 1/3 of the meringue with a spatula and mix it into the sifted almond flour and powdered sugar mixture. Slowly fold mixture until you reach the perfect consistency. Don’t add the entire thing in one go, do it in 3-4 parts. Keep going until you reach a slightly dripping like a “ribbon”. The batter is supposed to look glossy, fall smoothly out of the spatula. Grab some batter with your spatula and try to draw an 8-figure several times. If you’re able to do that without the batter breaking it, that’s a good indication that you should stop folding.
• Get the batter into a piping back with a round tip and begin piping little circles. To help maintain a constant size for each one, I would recommend inserting a template under the parchment paper to act as a guide. Remember to remove the paper before placing them into the oven.
• Tap the baking sheet on a flat surface a few times to release any air bubbles. Set aside for at least 30 minutes. After 30 minutes you rest the batter, the surface of each macaron should no longer sticky when you touch it. Preheat the oven to 150°C.
• Bake in the oven at 150°C for 18 minutes until the feet are well-risen. Remove from the oven and wait for it to cool to room temperature. Do not try removing them before it has completely cooled.
• filling: Over a medium heat pour the heavy cream in and make sure it never boils. Once you start to see bubbles forming around the edge of the pan, remove from the heat and pour over the white chocolate in a mixing bowl. Stir gently until the chocolate has fully melted. Add and mix in lemon oil (optional), zest and fresh juice of a lemon. Cover with plastic wrap to avoid the ganache from drying out and set aside for at least an hour for it to set.
• assemble: Get the filling into a piping bag. Add a dollop of ganache to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and ganache. Place in an airtight container for 24 hours to absorb all the moisture and flavor from the ganache filling.